Cook the grated beetroot, carrot and onion in a pan with 1 tsp water for 2-3 mins, till the raw taste of the vegetables are gone. Then keep aside to cool.

Take a bowl and mash the boiled potato and raw banana. Then add in the cooked beetroot and carrot, green chilli, coriander leaves, ginger, salt, cumin powder and raisens. Mix them all well.

Now crush the bread slice with your hands and add it to the cutlet mixture and mix it all together to absorb all the excess moisture. If the mixture is still very moist then you can add another slice of bread. Mix everything well. Take small portions of the mixture and roll into your desired shape.

Take a small bowl add the flour/maida and mix in water to form a thin paste. And take the bread crumbs in another bowl.

Now coat each cutlet with first the flour paste then roll it in the bread crumbs. You can store the coated cutlets in an air tight container in the freezer for a week.

For frying, heat 1 cup oil in a deep pan. Fry the cutlets till golden brown. Do not fry too many cutlets at a time.

Serve hot with tomato ketchup or green chutney.