Korean Vegetable Pancakes

 Ingredients:

1 cup yellow squash, grated
1 cup zucchini, grated
2 cups potato, peeled and grated
4 green onions, finely chopped
1 red or orange red bell pepper, finely chopped
1-3/4 cup flour
1/4 cup chickpea flour
1/2 teaspoon baking powder
1 cup water
1 teaspoon salt
1/4 teaspoon white pepper
sesame oil

1-1/2 tablespoons soy sauce
1 tablespoon rice vinegar
1 small clove garlic, minced
1 birds eye chili, seeded and minced

Toss vegetables together. Add the flours and toss until the vegetables are well coated, then add the water, salt, and pepper. Stir until uniform.

Heat a frying pan and cook the pancakes on some oil on each side until golden brown. Remove from heat and drizzle with the sesame oil.

Combine the sauce ingredients and serve with the pancakes cut into wedges.