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Pan-cooked savory fritter with protein and fiber
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Oat, Egg and Cheese Fritter (85 g) has 232 calories. That works out to 273 calories per 100 g. It contains 17.7 g of carbs, 10.3 g of protein, 13 g of fat and 2.6 g of fiber. Its 0.9 mg of Manganese covers 39% of the Daily Value. Its glycemic index is 50 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 85 g
232
KCAL / 85G
Carbs
17.7g
· 6% DV
Protein
10.3g
· 21% DV
Fat
13g
· 17% DV
Fiber
2.6g
· 9% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 18% · Fat 51%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 232 kcal | |
| Total fat | 13 g | 17% |
| Saturated fat | 5.19 g | 26% |
| Trans fat | 0.1 g | |
| Sodium | 350 mg | 15% |
| Total carbohydrate | 17.7 g | 6% |
| Fiber | 2.6 g | 9% |
| Protein | 10.3 g | 21% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 85 g | 232 kcal |
| 1 piece (small) | 45 g | 123 kcal |
| 2 piece (double) | 90 g | 246 kcal |
| 100 g | 100 g | 273 kcal |
| 1 piece (large) | 130 g | 355 kcal |
| 2 piece (double) | 170 g | 464 kcal |
| 1 serving (medium) | 170 g | 464 kcal |
| 3 piece (triple) | 255 g | 696 kcal |
Calculated from 273 calories per 100 g.
Mix oats, egg and cheese, let the oats absorb some moisture, then cook spoonfuls in a lightly oiled pan until browned and set. The mixture should hold its shape when scooped; if it seems loose, give it a little more time to thicken before cooking.
Yes, an oat, egg and cheese fritter can be baked. Place shaped portions on a lined baking tray with space between them, and bake until firm in the middle and browned outside. A thinner fritter will cook faster than a thick one.
An oat, egg and cheese fritter usually falls apart if the mixture is too wet or it is turned before the underside has set. Let the oats absorb moisture before cooking, use a well-heated pan, and flip each fritter only once it releases easily.
Cheddar, feta and cottage cheese can all work in an oat, egg and cheese fritter. Cheddar melts into the mixture, feta adds a salty tang, and cottage cheese makes it softer; reduce added salt when using a salty cheese.
Yes, rolled oats work in an oat, egg and cheese fritter. They give it a more textured bite, while quick oats or lightly ground oats make a smoother mixture that binds more easily. Let whole rolled oats soften in the mixture before cooking.
Yes, oats can provide the structure in an oat, egg and cheese fritter, so flour is not essential. The egg binds the ingredients and the oats absorb moisture; let the mixture rest briefly before cooking so it holds together.
An oat, egg and cheese fritter goes well with a crisp salad, sliced tomatoes, or a spoonful of plain yogurt. For a more filling meal, serve it with roasted vegetables or soup; a fresh, lightly dressed side balances the savory cheese.
Yes, you can cook oat, egg and cheese fritters ahead and refrigerate them once cooled. Reheat them in a pan or oven to restore some crispness. You can also mix the ingredients ahead, but the oats will thicken the mixture as they stand.
A cooked oat, egg and cheese fritter keeps for about three days in a covered container in the refrigerator. Cool it promptly, and reheat until hot throughout before serving; avoid leaving cooked egg and cheese fritters at room temperature for an extended time.
Yes, cooked oat, egg and cheese fritters can be frozen. Cool them completely, separate the pieces with baking paper, and store them in an airtight container. Thaw before reheating in a pan or oven for a firmer texture.
Vitamins
B12
0.58µg · 24% DV
B2
0.26mg · 20% DV
Biotin
6.03µg · 20% DV
B1
0.16mg · 13% DV
Minerals
Manganese
0.89mg · 39% DV
Selenium
17µg · 31% DV
Phosphorus
219mg · 31% DV
Calcium
167mg · 17% DV
Sodium
350mg · 15% DV
Potassium ⭐
156mg · 5% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 232 calories in 1 piece (medium) (85 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Oat, Egg and Cheese Fritter is a savoury, Turkish-style mücver made by combining oats, egg and cheese, then cooking the mixture in a pan. Unlike the familiar courgette version, oats are the main ingredient here, making it an easy option for breakfast or a quick snack.
The cheese brings a savoury richness, while the egg helps bind the mixture and the oats give each fritter a soft, slightly hearty texture. Serve it warm with tomatoes, cucumber or a simple salad; yoghurt also makes a good accompaniment. It offers both protein and fibre, with 12.1 g of protein per 100 g. For a lighter result, use only a little oil in the pan and cook until just golden.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
5.19g
MONOUNSATURATED
4.59g
POLYUNSATURATED
1.62g
Omega 6:3 ratio 16.2:1
Above the ideal 4:1 (16.2:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.