[Latin Name] Vaccinium uliginosum

[Appearance] Dark Purple fine powder
[Particle size] 80 Mesh

[Loss on drying] 5.0%

[Heavy Metal] 10PPM

[Extract solvents] Ethanol

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Package] Packed in paper-drums and two plastic-bags inside. Net weight:25kgs/drum

[General feature]

1.The raw material blueberry fruits are from Daxing’an Mountain range;
2.Without any adultery of other relative species of Berries, 100% pure from blueberry.
3.Perfect water solubility,water insolubles<1.0%
4.Good solubility in water, which could be widely used in beverage, wine, cosmetics, cake, and cheese etc.
5. Low ash, impurity, heavy metal, solvent residue and no pesticide residue.

.

[Function]

Blueberries are flowering plants of the genus Vaccinium with dark-blue berries. They are picked up from wild bushes which are free of pollution. Blueberry are rich in anthocyanosides,

proanthocyanidins, resveratrol, flavons and tannins inhibit mechanisms of cancer cell development and inflammation.

[Application]
1. Protect eyesight and prevent blindness, glaucoma, improve myopia.
2. Scavenge free radical activity, prevent atherosclerosis.
3. Soften blood vessels, enhance immune function.
4. Prevent brain from aging; anti-cancer

These delicious curried potato patties have a great-tasting yoghurt and cumin sauce (RECIPE BELOW). Enjoy them with a tasty zucchini salad or turn them into a burger with a crusty roll and salad. Freeze any leftover patties so you have some on hand.

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CURRIED POTATO PATTIES WITH ZUCCHINI SALAD
Serves 4 Prep 20 mins Cooking 20 mins

600g brushed potatoes, peeled, chopped
¼ cup (60ml) olive oil
1 brown onion, finely chopped
1 tsp Keen’s Traditional Curry Powder
400g can Coles Lentils, rinsed, drained
1 zucchini, cut into thin strips lengthways
²⁄³ cup (190g) Coles Natural Yoghurt
1 tsp Coles Ground Cumin Seeds
120g pkt Coles Australian 4 Leaf Salad

1. Cook the potato in a saucepan of boiling water until tender. Drain well. Return to pan. Use a potato masher or fork to mash until almost smooth.
2. Meanwhile, heat 1 tbs of the oil in a medium frying pan over medium heat. Add the onion. Cook, stirring, for 2-3 mins or until onion softens and colours slightly. Add the curry powder and cook for 30 secs. Add the lentils and toss to combine. Remove from heat.
3. Heat a large frying pan over high heat. Add half the zucchini and cook for 1 min each side or until tender. Repeat with remaining zucchini. Set aside to cool.
4. Add lentil mixture to mash and combine. Divide mixture into 8 portions. Shape each portion into a patty, pressing firmly to shape. Heat 1 tbs of remaining oil in a frying pan over medium heat. Cook patties, in batches, for 2-3 mins each side or until golden brown and heated through.
5. Combine yoghurt and cumin in a bowl. Combine the zucchini, salad leaves and remaining oil in a bowl. Serve patties and salad drizzled with yoghurt mixture.

WATCH MORE
Want more delicious dinner ideas? Check out our Feed Your Family playlist: https://www.youtube.com/playlist?list=PL8rYS6B-sVuJZcgew9_jUhsDLS6SqwqYT, which includes the following vegetarian options:

Quick & easy broad bean falafel salad

How to make easy zucchini slice

Cauliflower steaks

4 ingredient easy pumpkin soup

How to make lemon & fetta loaded fries

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