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Boil beet, carrots, potatoes, and cabbage until tender. Drain. Mash the vegetable with chili powder, pepper, salt, sugar and raisins. Divide into 12 balls and flatten. Chill for 1 hour. Make a batter with the flour and milk. Dip each cutlet into it. Then roll in breadcrumbs until well coated. Heat oil in large frying pan and fry until golden on both sides about 2 minutes per side. Drain and serve.
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