1. Cover millet with 1 1/2 cups water. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until tender.
2. Add cooked, drained lentils to cooked millet. Add onion and seasoning.
3. Form into patties, dip in beaten egg whites, and then dip in wheat germ.
4. Bake in nonstick baking dish at 350Â° for 20 minutes until thoroughly heated. Turn once.