Potato Patties: Heat oil in a deep skillet over medium heat. In a bowl, combine the rest of the patty ingredients and mix well. Let rest for seven minutes. With damp hands, form the mixture into balls and flatten them into patties. Fry the patties in the hot oil for about two minutes per side, or until golden brown. Remove from the oil and drain on a metal strainer. Set aside until ready to serve.

Lenten Nopales: In a wooden or glass salad bowl, gently mix the first six ingredients. Set aside until serving. When serving, garnish the salad with slices of red onion.

Mexican Red Rice: Heat a skillet with enough lard or oil to fry the rice. When the pan is hot, add the soaked, drained rice and stir with a wooden spatula to prevent sticking or browning. Once the rice turns golden, add the boiling water, crumbled bouillon cube, and garlic. Cover, reduce heat to low, and cook for 30 minutes or until the water is absorbed without uncovering. Turn off the heat and let rest until serving.

To serve: Place two potato patties per person on a plate, add the nopales salad, and garnish with red onion slices. Finally, uncover the rice and serve a portion. Serve with warm corn tortillas and salsa or canned chiles.