Black Bean Cakes Breakfast Sandwich

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 Cake Open-Faced Breakfast Sandwich

These black bean cakes breakfast sandwich is great served open faced! Add it to your next brunch plan for a great vegetarian breakfast option.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Breakfast

Cuisine: American

Servings: 6

Calories: 278kcal

Author: Jenny Bullistron

Ingredients

Black Bean Cakes

• 4 tablespoons extra virgin olive oil separated
• 16 ounces black beans rinsed and drained
• 4 tablespoons diced green onions
• 2 tablespoons diced cilantro
• 2 teaspoons minced garlic
• ¼ cup grated Parmesan cheese
• ¼ cup panko bread crumbs

Sandwiches

• 6 fried eggs
• 6 pieces toast
• diced cilantro
• diced green onion
• salsa
• sour cream
• salt and pepper

US Customary – Metric

Instructions

• 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.

Nutrition

Serving: 1g | Calories: 278kcal | Carbohydrates: 22g | Protein: 14g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 167mg | Sodium: 161mg | Potassium: 359mg | Fiber: 7g | Sugar: 0.5g | Vitamin A: 327IU | Vitamin C: 1mg | Calcium: 93mg | Iron: 3mg

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