"Hot smoked salmon and soft boiled eggs are a delicious combination on their own, but add these zesty quinoa patties and you have a really exciting breakfast that's guaranteed to keep you well nourished and sustained so you can really rock your day." Jo Anderson, The Luminous Kitchen






Skill level

Average: 2.7 (3 votes)


Quinoa patties

  • ¾ cup quinoa, rinsed
  • ½ cup oats
  • 3 eggs
  • 200 g feta cheese
  • 3 cups baby spinach, chopped
  • zest of 1 lemon
  • 1 clove garlic, crushed
  • salt and pepper, to season
  • coconut oil, for frying

Eggs and salmon

  • 8 eggs
  • 2 smoked salmon fillets
  • 2 cups baby spinach, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 30 minutes

Place the quinoa in a medium saucepan with 2 cups of water and bring to the boil. Reduce the heat and allow to simmer for 12 minutes, then turn off the heat and spread across a tray to cool. 

Combine the rest of the patty ingredients except the coconut oil in a large bowl. Add the cooled quinoa and, using your hands, mix the ingredients well, then cover and place in the fridge for 30 minutes to firm.

Remove the mixture from the fridge and form 8 patties. As you work your way through the batch, return each pattie to the fridge, to ensure it holds its shape. 

Bring a small saucepan of water to the boil, then reduce heat to low and simmer. Add the eggs and allow to cook for 6-7 minutes, then carefully remove from the water, rinse with cold water, peel and set aside.

Meanwhile, heat 1 tablespoon of coconut oil in a large frypan over medium heat, add 4 patties at a time and fry for 2-3 minutes on each side or until cooked through and golden brown. Remove from the pan and cover with foil to keep warm.

Flake the smoked salmon with your hands, then add to a small pan on low-medium heat and cook gently for 2-3 minutes until heated through.

To serve, place 2 patties on each plate, top with baby spinach leaves, then the hot smoked salmon and lastly the soft boiled eggs, halved. Season with salt and pepper.


Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. Creative concept by Louise Fay .


Jo Anderson is a blogger, food stylist, lifestyle photographer and self-taught foodie. She is also the co-founder of Food Actually health foods and has worked on numerous ecookbooks. Check out her blog, The Luminous Kitchen.


Recipe by Jo Anderson from The Luminous Kitchen.