Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "61257b4ce3ee4d13a65da9f79cc5544b",
    "updated": "2025-05-06T10:17:57.130Z",
    "title": "Samosa Mashed Potato Pancakes",
    "subtitle": "A delightful Indian-inspired brunch treat.",
    "description": "These pancakes are inspired by samosas and capture all their delicious flavors without the need to prepare dough. Ideal for an Indian-themed brunch or as a flavorful side dish, they can be easily made in larger or smaller quantities and prepared in advance.",
    "ingredients": [
      {
        "section": "For the mashed potato base",
        "ingredients": [
          "yukon gold potatoes, peeled, cut into (25.4 mm) chunks",
          "canola oil",
          "turmeric",
          "salt, or taste"
        ]
      },
      {
        "section": "For everything else",
        "ingredients": [
          "canola oil",
          "yellow mustard seeds",
          "onion, finely chopped",
          "carrot, diced small",
          "garlic cloves, minced",
          "square piece of fresh ginger, peeled and minced",
          "ground cumin",
          "red pepper flakes",
          "frozen peas",
          "all-purpose flour",
          "extra canola oil for panfrying",
          "chopped fresh cilantro for garnish (optional)."
        ]
      }
    ],
    "instructions": [
      "Place the potatoes in a large pot and cover them with cold water.",
      "Bring the water to a boil.",
      "Once boiling, reduce the heat to medium and simmer for an additional 20 minutes, or until the potatoes are tender.",
      "Preheat a large, heavy-bottomed skillet (such as cast iron) over medium-high heat.",
      "Add 2 tablespoons of canola oil to the skillet.",
      "Allow the oil to heat for about 15 seconds, then add the mustard seeds.",
      "Cover with a lid and let the seeds pop for approximately one minute.",
      "If the seeds do not pop, increase the heat.",
      "When the popping slows, add the chopped onion and diced carrot.",
      "Sauté for about 10 minutes until the onion is browned and the carrot softens slightly.",
      "Add the garlic, ginger, cumin, and red pepper flakes.",
      "Cook for 5 more minutes, stirring frequently.",
      "Add a little water if the vegetables appear dry during cooking.",
      "Once cooked, cover the mixture and set aside until needed.",
      "Drain the cooked potatoes and return them to the pot.",
      "Mash the potatoes thoroughly.",
      "Mix in the canola oil, turmeric, and salt, mashing until mostly smooth.",
      "Fold in the spiced onion mixture and frozen peas (the peas will thaw as you combine).",
      "Add the flour and mix thoroughly—using your hands makes this easier.",
      "Adjust salt to taste.",
      "Allow the mixture to cool completely, at least one hour or overnight.",
      "Form the potato mixture into golf ball-sized balls.",
      "Flatten each ball slightly and shape the edges with your palms into roughly 1/4-inch-wide tire-like cakes.",
      "Preheat a large, heavy-bottomed skillet over medium heat.",
      "Add a thin layer of oil to coat the pan and cook the cakes for 3 to 4 minutes on each side, until golden brown and heated through.",
      "Cook in batches to avoid overcrowding the skillet.",
      "Transfer the cooked cakes to absorbent paper (like paper towels or a paper bag) and cover them with a plate or foil to keep warm while cooking the rest.",
      "Optional: garnish with chopped fresh cilantro before serving."
    ],
    "notes_ingredients": "For a gluten-free alternative, substitute chickpea flour for the all-purpose flour.",
    "notes_instructions": "The potato mixture requires chilling for at least one hour. You may prepare it the night before. If the mixture feels too moist and is difficult to shape, gradually add extra flour, one tablespoon at a time."
  }
]