Tear the stale bread into small chunks and place them in a shallow bowl. Pour the milk over the bread and let it soak for 5 to 10 minutes until completely softened.

Using your hands, squeeze the excess milk from the soaked bread and transfer the damp bread to a large mixing bowl. Discard any leftover milk.

Add the ground pork, egg, minced garlic, dried marjoram, salt, and black pepper to the bowl with the bread.

Use your hands to thoroughly mix the ingredients together until a cohesive meat mixture forms, being careful not to overmix so the patties stay tender.

Divide the mixture into 8 equal portions and shape them into slightly flattened oval or round patties, about 1/2-inch thick.

Pour the plain breadcrumbs onto a wide plate. Dredge each patty in the breadcrumbs, pressing gently so the coating adheres evenly to all sides.

Heat the vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully add the patties in a single layer, working in batches if necessary.

Fry the patties for 4 to 5 minutes on each side, until they are deep golden brown, crispy, and cooked through to an internal temperature of 160°F. Transfer to a paper towel-lined plate to drain before serving hot.