This black bean cake breakfast sandwich is great served open faced! Add it to your next brunch plan for a great vegetarian breakfast option.
This is a doozy of a post. It’s jammed packed with goodness and goodies. And then a recipe for an open face black bean cake breakfast sandwich.
Let’s get started.
Black Bean Cakes Breakfast Sandwich Recipe
This breakfast baby is a doozy.
You start off with black bean cakes mixed in the food processor, which I based off of crab cakes. I left out the mayo, because black beans and mayo just sounds gross to me. Instead, I use olive oil – just enough to hold the ingredients together, but not so much that it is nasty.
I started with the cakes, and planned to stop there. But I’m not the only one in my household with food weirdness. Mr. B didn’t have to say it – I knew that he was going to want more than a black bean cake for breakfast. (Oh, wait, that’s not weird?)
What better way to maximize the awesomeness of black bean cakes than to sandwich one between a piece of toast (carbs! carbs! carbs!) and some of my favorite condiments.
A little more cilantro, a pinch of green onion, a dash of salsa and some sour cream – I mixed a little sriracha in it for some added kick. Brunch is served.
Black Bean Cakes
- 4 tablespoons extra virgin olive oil, separated
- 1 (14.5-16) ounce can black beans, rinsed and drained
- 4 tablespoons diced green onions
- 2 tablespoons diced cilantro
- 2 teaspoons minced garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko bread crumbs
- 6 fried eggs
- 6 pieces of toast
- diced cilantro
- diced green onion
- sour cream
- salt and pepper
- In the bowl of a food processor, puree the black beans until most of the beans are chopped. You don't want it to be hummus texture - you want it to have lumps. Then add 2 tablespoons of olive oil, green onions, cilantro, garlic, Parmesan cheese, and bread crumbs. Pulse until ingredients are well combined.
- Pour out the mixture onto a piece of parchment paper. Separate the mixture into 6 even portions. To do this, cut in half, then cut the halves in thirds. Form each portion of black bean mixture into a burger shape.
- Heat the remaining olive oil over medium high heat in a skillet. Fry the black bean cakes on each side for 5-6 minutes, or until the black bean cakes are crispy on the outside. Cook no more than 2 at a time. Place on a plate, lined with a paper towel, after cooking.
To Assemble Sandwich
- Place a cooked black bean cake on top of a piece of toast. Lay a fried egg, yolk up, on top of the black bean cake. Put a dash of salsa and sour cream on egg, then sprinkle green onion and cilantro on top. Add salt and pepper to taste.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 189mgSodium: 434mgCarbohydrates: 18gFiber: 2gSugar: 2gProtein: 11g