The impact of the use of Silybum marianum and G. rhizoma plant powders on the nutritional value of cooked pâté was explored. Three concentrations (5%, 10% and 15%) for S. marianum and two (5% and 10%) for G. rhizoma were added. The phytochemical profile of plant extracts was analysed using HPLC. The pH value, water activity, TBARS, oxidation–reduction potential, total phenolic content, antioxidant capacity, instrumental colour and microbiology of cooked pâtés were determined after 1 and 21 days of storage. Basic chemical composition, dietary fibre, elemental and nitrites/nitrates content were determined, and sensory analysis was performed after product preparation. Phenolic contents and antioxidant activities of fortified patties strongly correlated with the lower level of ORP and TBARS values. The obtained results indicate that the addition of S. marianum at a concentration of 10% is most beneficial for sensory attributes, colour stabilisation and antioxidant capacity.