Put the beans and sweetcorn in a bowl and crush to a pulp with a potatoes masher. Stir in the breadcrumbs, onion mixture and coriander. Season. Divide into six portions and, using wet hands, shape the mixture into burgers. Arrange on a baking sheet, cover with plastic film and chill for at least 30 minutes or until required.

Heat the oil for shallow frying in a large pan. Sprinkle a little cajun seasoning both sides of the burgers and gently fry for 3-4 minutes on each side until lightly browned and piping hot.

Meanwhile, brush a griddle pan or frying pan with the vegetable oil, heat and cook the baby corn, peppers and chillies for 2-3 minutes until lightly charred, pressing down with a fork to achieve the desired effect. Add the tomatoes to the griddle pan and cook for a further 2 minutes. Stir in the spring onion and coriander and cook for 30 seconds.

Arrange the burgers on two warmed plates. Top with the griddled vegetables. Serve with a lightly dressed mixed salad, if liked.