Step 1

In a medium bowl, combine mince, egg, breadcrumbs, cream and garlic. Season well with salt and pepper and mix well. Form into 8 rissoles. Heat oil in a large non-stick frypan over medium heat and cook rissoles for 3-4 minutes each side until just cooked through. Remove and keep warm.

Step 2

Meanwhile, cook fettuccine according to packet instructions.

Step 3

For the sauce, combine stock powder with water in a jug. Whisk together cornflour and a little of the stock in a small saucepan. Add remaining stock and whisk until smooth. Add cream and Worcestershire and soy sauces, then bring to the boil. Reduce heat and allow to simmer for 4-5 minutes until thickened. Check for seasoning.

Step 4

Serve rissoles with fettuccine and cream sauce.