This study aims to evaluate the changes in chemical composition, physicochemical, microbiological and sensory quality of fish patties incorporated with some plant extracts (green tea, rosemary and black seed) during storage at -18˚C. The results revealed that, common carp patties contained 65.25-65.89% moisture, 22.50-22.90% protein, 5.72-5.89 lipid, 5.20-5.23% ash. Cooking loss and yield of carp fish patties were ranged from 15.20 to 15.50 % and 82.90-84.89%, respectively. Total volatile basic nitrogen, trimethylamine and thiobarbituric acid values were significantly (P<0.05) increased throughout storage in control samples and reached 28.39 (mg/100g), 3.60 (mg/100 g) and 1.30 mg MDA/kg after 120 days of frozen storage, respectively. On the other hand, there was also a significant increase in these values in all treatments during frozen storage, but it was less than the control samples. These amounts didn't exceeded the maximum permissible limits reported by national and international standard organizations. Based on this results, it can be deduced that the incorporated plant extracts successfullyimprove physicochemical, microbiological and sensorial qualities of the common carp fish patties during frozen storage. The green tea treatment was the best, followed by black seed and rosemary.