1-Start by soaking the hard roll in water for 10 minutes, then squeeze out all excess water to make it soft and ready to mix.

2-Next, peel and finely dice the onion, then sauté it until it’s translucent and lightly browned before transferring it to a bowl.

3-Now, add the ground meat, sea salt, mustard, marjoram, paprika powder, chili powder, chopped parsley, minced garlic, and egg to the bowl, and knead everything until it’s fully combined.

4-Once mixed, incorporate the drained roll pieces and knead until the mixture is uniform.

5-Shape it into patties and place them on a floured surface to keep them from sticking.

6-Heat oil in a pan or griddle over medium-high heat, add the patties without crowding, and fry for a few minutes on one side until browned.

7-Flip the patties and fry the other side, then reduce the heat to medium-low and cook for about 10 minutes until they’re cooked through.

8-Finally, transfer them to a plate lined with paper towels to rest before serving.