The present invention relates to a method for preparing a vegetable patty using outer leaves of a cabbage and potatoes. More specifically, the method comprises: a step (S1) of immersing dried outer leaves of a cabbage in water for three to four hours, dehydrating the outer leaves, and boiling the same for 40-50 minutes； a step (S2) of washing the boiled outer leaves and removing moisture from the outer leaves until a moisture content of the outer leaves is four times greater than the dried outer leaves to obtain hydrated outer leaves； a step (S3) of immersing dried soybean proteins in water and hydrating the soybean proteins until a moisture content of the soybean proteins is three times greater than the dried soybean proteins to obtain hydrated soybean proteins； a step (S4) of putting the hydrated outer leaves and the hydrated soybean proteins obtained in the steps (S2, S3) in a separator at a weight ratio of 1:1, and making a mixture fibrous to obtain an outer leaves-soybean proteins mixture； a step (S5) of mixing the outer leaves-soybean proteins mixture with mixed powder including whey protein powder, gluten powder, sugar, vegetarian seasoning, sea salt and pepper； a step (S6) of preparing paste type potatoes by mixing soy sauce, soybean oil and mashed potatoes； a step (S7) of mixing the outer leaves-soybean proteins mixture mixed in the step (S5) with the paste type potatoes obtained in the step (S6)； and a step (S8) of forming a mixture in a patty shape, putting the mixture in a steamer at the temperature of 100°C and applying steam to the mixture for 15 minutes. The vegetable patty using outer leaves of a cabbage and potatoes prepared by the present invention can be provided as a meat substitute which is rich in fiber while having a texture of meat. Additionally, it is possible to reduce consumption of meat, thereby providing a processed meat substitute at stable prices instead of meat of which prices fluctuate heavily.본 발명은 우거지와 감자를 이용한 식물성 패티의 제조방법에 관한 것으로,
