Blueberries are not only great on pancakes, toasts and in muffins, but you could also use them to spice up savory dishes. Blueberries, with their sweet yet discreet flavor, is perfect to mix in salads or as a sauce. The sweet and salty combination will definitely liven up your meals.
We are huge fans of homemade salsa but instead of using fresh tomatoes (Which is usually the common choice), I’ve decided to make it with fresh blueberries! This simple yet delicious homemade blueberry salsa makes a perfect topping for your favorite tacos, nachos and of course this crispy potato patty! You could also store any leftover salsa in an air-tight container in the refrigerator for up to 5 days.
I’m using fresh blueberries from Oregon and Washington, which are in season and at the peak of perfection now. They are also the leading producers of blueberries in the U.S., and I’m happy to report these blueberries are packed with full-on berry flavor and bursting with sweetness.
Do you know a handful of blueberries a day contains only 80 fat-free calories? They are a good source of antioxidants and they add so much flavor to your meals!
For the best blueberry experience, look for firm, plump, dry berries with smooth skins and a silvery sheen. Wash them just before use and eat them as fresh as possible. You can freeze remaining fruit for future use. They’re amazingly versatile and can be enjoyed all day, every day, for any meal.
In Singapore, Oregon and Washington Blueberries are now in season and available at RedMart and FairPrice outlets. Check out https://www.oregonblueberry.com/ and https://wablueberries.com/ for more information. Look out for the words ‘Oregon’ or ‘Washington’ on the packaging for fresh blueberries, or refer to the source at the back of the packet.
Potato Patties –
3 large potatoes – peeled and chopped into cubes
2 tsp vinegar
½ tsp salt and pepper
1 tsp garlic powder
1 to 2 tbsp corn starch
1 egg – beaten
1 stalk spring onion -chopped
Blueberry Salsa –
½ cup Oregon or Washington fresh blueberries – chopped
½ cup Oregon or Washington fresh blueberries
Juice from half lemon
1 handful chopped coriander
1 green chilli – diced finely
¼ yellow/red onion – diced finely
½ red pepper – dice finely
½ tsp salt and pepper
Combine all ingredients together in a large bowl and mix well. Cover and chill in the refrigerator until ready to serve.
Peel and grate the potatoes.
Place in a large bowl and cover with water and add in vinegar.
Soak for about 20 mins. The vinegar will help to crisp up the potatoes during cooking.
Drain and pat dry with paper towels.
Transfer back into the dry large bowl and add in salt, pepper, garlic powder, chopped spring onion and corn starch. Mix well.
In a large pan or skillet, heat enough oil so it covers about 2 inches from the bottom of the pan.
Scoop a spoonful of potatoes and cook the patties over medium heat for about 2 minutes per side or until golden brown.
Serve with generous dollops of blueberry salsa.