Low-fat ground pork patties (4% added fat) were prepared with three combination of potato starch and barley flour viz., Group I-2.5% potato starch + 10% barley flour, Group II-5% potato starch +7% barley flour and Group III-7.5% potato starch + 4% barley flour. These treated groups were compared with high-fat control (15% added fat) for compositional, physico-chemi,cal and sensory attributes. The moisture content of raw and cooked low-fat patties was Significantly (P0.05) higher whereas protein content was significantly (P0.05} lower than high-fat control patties. Cooking yieki fat and moisture retention improved significantly (P0.01) in low-fat patties and maximum in group I. The dimensions of low-fat patties were maintained, better tan high-fat patties. The shear force value decreased significantly (P0.05) in all treated groups. The flavour and texture scores followed a declining trend with increase in barley flour in th formulation i.e. recorded minimum for Group I and maxmum for Group III. The overall acceptability was highest for Group III and rated almost highly acceptable by the sensory panelists.