Place the stale bread in a small bowl and pour the milk over it. Let it soak for 10 minutes until completely softened. Gently squeeze out the excess milk and set the soaked bread aside.

While the bread is soaking, melt the butter in a small skillet over medium heat. Add the finely diced onion and saute for 4 to 5 minutes until translucent and fragrant. Remove from heat and let it cool slightly.

In a large mixing bowl, combine the ground pork, soaked bread, sauteed onions, egg, salt, black pepper, and dried marjoram. Mix everything together with your hands until just combined, being careful not to overwork the meat.

Divide the meat mixture into 4 equal portions. Form each portion into an oval-shaped patty, flattening it slightly to about 3/4-inch thickness.

Pour the plain breadcrumbs onto a shallow plate. Dredge each patty in the breadcrumbs, ensuring both sides and the edges are evenly coated.

Heat the vegetable oil in a large skillet over medium heat. Fry the patties for 5 to 7 minutes on each side, or until they are deeply golden brown and cooked through.

Transfer the cooked patties to a paper towel-lined plate to drain any excess oil. Serve hot alongside warm mashed potatoes and a fresh cucumber salad for a truly authentic meal.