Place the dried quinoa in a small pan and cover with the water. Pop on the lid, gently simmer over a medium heat for 15 minutes or until most of the water has evaporated. After 10 minutes add the green beans and allow these to cook in the steam for the remaining 5 minutes. Once the water has evaporated, move off the heat and set to one side, leaving the lid on – do not stir.
Place the diced potato and sweet potato in a large pan, cover with water and boil for 20 minutes or until soft.
Whilst the potatoes are boiling; place the sliced pancetta into a dry frying pan and gently fry in its own fat. Continue to cook the pancetta until it is golden brown and crispy, then remove from the pan and leave to drain on kitchen towel.
When the potatoes are cooked, drain off the water. Add the chopped rosemary and seasoning, then mash together well. Divide the rosemary and pancetta mash into 4 and roll each one into a ball, then flatten into circles.
Place a large frying pan on the heat and add the tablespoon of oil. Whilst this is heating up, sprinkle the flour onto a plate and press both sides of each potato cake into the flour. Transfer the floured potato cakes to the hot pan and cook on each side for 2 minutes, or until crisp and golden brown on the outer edges. Remove from the pan and drain on kitchen towel.
Returned to the quinoa; take the lid off and fluff up with a fork. Add the sliced radish, lemon juice, lemon zest, olive oil, fresh mint leaves and seasoning. Mix well and then serve on a plate alongside the potato cakes. Finish off with a couple of dollops of crème fraiche and an extra grating of lemon zest.