Tear the stale bread rolls into small chunks and place them in a bowl, then pour the milk over them and let soak for 5 minutes until soft. Squeeze the excess milk out of the bread firmly with your hands and transfer the moist bread to a large mixing bowl.

Add the ground meat, finely chopped onion, minced garlic, egg, dried marjoram, salt, and black pepper to the bowl with the bread. Using your hands, knead the mixture thoroughly until all ingredients are well combined and the texture is uniform.

Shape the meat mixture into oval or round patties, roughly the size of your palm and about 1 inch thick. You should get approximately 8 patties from this mixture, depending on the size you prefer.

Pour the dry breadcrumbs onto a flat plate or shallow dish. Press each meat patty into the breadcrumbs, turning to coat both sides evenly and shaking off any loose excess.

Heat about 1/2 inch of vegetable oil or lard in a large skillet over medium heat until it shimmers but does not smoke. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan; fry in batches if necessary.

Fry the patties for about 4 to 5 minutes on each side until they are a deep golden brown and cooked through. Transfer the cooked Fašírky to a paper towel-lined plate to drain excess oil, and serve hot with mashed potatoes or a cold potato salad.