Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "0402afd337d04b7c9c99d060ddba3754",
    "updated": "2025-04-24T02:01:42.171Z",
    "title": "Little Potato Cakes with Yogurt Dip",
    "subtitle": "These savory potato bites can be pan-fried or oven-baked for a healthier option. Enjoy them with a refreshing chive-yogurt dip.",
    "description": "These tasty potato cakes offer a versatile snack or light meal.  They can be fried for a crispy texture or baked for a healthier alternative. The accompanying yogurt dip, infused with fresh chives, adds a bright, herby counterpoint.",
    "ingredients": [
      {
        "section": "For the cakes",
        "ingredients": [
          "z (200g) waxy potatoes",
          "sea salt",
          "white spelt flour, plus extra for dusting",
          "herbes de provençe",
          "oil"
        ]
      },
      {
        "section": "For the dip",
        "ingredients": [
          "soy yogurt, or other plant-based yogurt",
          "chopped chives",
          "sea salt",
          "freshly ground black pepper"
        ]
      }
    ],
    "instructions": [
      "Peel the potatoes, cut them into large chunks, and boil them in salted water for approximately 15 minutes, or until tender.",
      "Drain the potatoes and transfer them to a bowl.",
      "While the potatoes are still warm, mash them with a fork until relatively smooth.",
      "Incorporate the flour, 1 teaspoon of salt, and the herbes de Provence into the mashed potatoes. Mix thoroughly until a smooth dough forms.",
      "On a well-floured surface, roll out the dough to a thickness of 1/4 inch (5mm) using a rolling pin that has also been dusted with flour.",
      "Using a 2 1/2 inch (6cm) round cutter or glass (dusted with flour), cut out discs from the rolled-out dough.",
      "Heat the oil in a pan and fry the potato cakes on both sides until golden brown and cooked through.",
      "Remove the cooked potato cakes from the pan and place them on paper towels to drain any excess oil. Allow them to cool slightly.",
      "To prepare the dip, combine the yogurt and chives in a small bowl. Season with salt and pepper to taste.",
      "Pack the potato cakes and the dip separately for convenient transport and serving."
    ],
    "notes_ingredients": "",
    "notes_instructions": "For a healthier alternative, bake the potato cakes in a preheated oven at 350°F (180°C). Arrange them on a baking sheet lined with parchment paper and prick each cake several times with a fork. Bake for 10 minutes, then flip them over and bake for another 10 minutes, or until they achieve a light golden brown color."
  }
]