Prepare the bread mixture by soaking the stale bread roll in milk for about 10 minutes until fully softened. Squeeze out excess milk and place the bread in a mixing bowl.

Combine the ground meat, finely chopped onion, minced garlic, mustard, paprika, salt, pepper, fresh parsley, and the egg in the bowl. Mix until thoroughly combined.

Wet hands lightly, shape the mixture into medium-sized patties about 1.5 cm thick, ensuring uniform thickness.

Heat oil in a frying pan over medium heat until shimmering, about 2 to 3 minutes.

Carefully place the patties into the hot oil and fry for about 4 to 5 minutes on each side until golden brown and cooked through.

Transfer the cooked patties onto a plate lined with paper towels to drain excess oil.

Serve warm with traditional sides or in a crusty roll with mustard.